Basic Delicious Tofu Scramble

Recipe from Alice’s Kitchen
Makes about 3 servings (335 g  or 11 oz. each) 

There are loads of scrambled tofu recipes out there, but when I want to make a simple, quick, and tasty version on food prep day, this is the one I go with. It’s quite nutritious and filling.  Serve it just like you might with scrambled eggs.  I like mine on toast or a tortilla spread with hummus, greens and topped with a fresh tomato.  

1 Tablespoon olive oil or vegan butter
16 oz. super firm tofu, patted dry and crumbled 
1 teaspoon onion powder 
1 teaspoon garlic powder
1 Tablespoon nutritional yeast
Kosher salt, to taste 
Freshly ground pepper, to taste 
½ cup unsweetened soy milk or more (other unsweetened plant based milk will do too)
2-3 cups or a large handful of baby kale or baby spinach (optional)

Heat a non-stick skillet to medium high.  Add the olive oil.  Add the crumbled tofu.  Sprinkle with the onion powder, garlic powder, nutritional yeast, salt and pepper. Stir to coat the tofu with the spices.  Allow the tofu to sit a minute so that it begins to get a tiny touch browned.  Stir it around to cook for a few minutes more.  Add the milk, stir and allow to cook for a few more minutes until the milk is absorbed.  Add the greens and stir just until they wilt and turn bright green.  Serve.

*Tofu scramble is a good dish to make on food prep day.  Just make a batch or two and store in an airtight container in the fridge.  Then, just scoop out what you need and zap it in the microwave to reheat.

Nutritional Information: (1 of 3 servings) 139 calories; 7 g fat (1 g saturated fat); 6 g carbohydrates; 15 g protein; 25 mg sodium; 0 mg cholesterol; 1 g sugars; 2 g fiber; 7 mg vitamin C; 234 mg calcium; 2 mg iron; 135 mg potassium; 87% DV vitamin A; 23% DV vitamin K; 19% DV vitamin B12